Market Farming

[cappy AT harborside.com]

Quoting Adriana Gutierrez <gutierrez-lagatta AT home.com>:

> > But before we sign any rental agreements we're 
making completely sure
> that
> > our plans pass all of the requirements of the 
health department, ag and
> > markets, yadda yadda.
> Shared kitchens make a lot of sense and it's great 
that somebody else can
> worry about inspections, permits, etc.  What training 
and certification
> requirements are there for the users of these 
kitchens?
>
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Hi there,

I think it was last week I mentioned commercial 
incubator kitchens - quite a few are in operation here 
in the northwest.

First of all, check with your state Dept of Ag.  
They'll have a list of any commerical kitchens in your 
state.  (at least they should).  

Talk with the staff at existing commerical kitchens 
around the nation.

I mentioned Columbia Gorge Community College (east of 
Portland, Oregon).  Coordinator is Mary Ann Pauline
541 296-6182

The college has a website....I need to check that out.
In the meantime, just type in Columbia Gorge Community 
College under search and you'll find them.

There was an article a couple weeks ago in the paper I 
write for, Capital Press Agruiculture Weekly.  Let me 
go back and get more information on that one.  Very 
interesting story about a couple women applying and 
getting a grant to start and operate the kitchen.
(Washington state)

Each commercial kitchen is bound to help you.  Ask for 
their brochures, websites, etc.

The one at Columbia Gorge Community College has all 
sorts of support help, training, and cutomers renting 
space have to take an introductory workshop on health 
regs, logistics, etc.

Good luck,

Cappy Tosetti
on the Oregon coast

www.bumpercropmarketing.com